The Baltimore County union. [volume] (Towsontown, Md.) 1865-1909, 1887-03-26
Family Living ON $500 q Year.
Juliet Corson in Harper's Bazaar.

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Juliet Corson in Harper's Bazaar.
When the household is small it is ne
cessary, if it is to be comfortable, for
the one servant to be well versed in the
dtties of the dining-room as we'll as the
ktchen. If she is not an ill-regulated
woman, mentally and nervously, she can
so arrange her work as to be able to lay
the table while the dinner is cooking,
ard serve it after it is done. When
there is room enough to devote one
aIartment to the sole use of eating, this
extra can be done without much worry.
Fer instance, in clearing the table after
one meal many articles can be replaced
directly the soiled dishes are removed
ard the cloth is brushed; the glasses,
silver, and various small articles can be
laid in readiness for the next repast !;
the saltcellars should be freshly filled
for every meal; the table may be fully
laid or not, according to circumstances.
There is really no objection to this on
the score of neatness; the table can be
covered with light cloth to protect its
contents from dust and flies. Absolute
neatness at the table is one of the best
incentives to appetite, and in these days
Of cheap fabrics and abundant water
supply there is but little excuse for soil
ed table-linen.
l. When small children are admitted to
the family table their special trays or
waterproof napkins can be made to
shield the cloth, and as soon as they can
understand the meaning of words they
should be taught not to spill or scatter
their food. While well-behaved child
at table is a source of family pride, there
is no torture this side of purgatory that
spoiled young 151iia ! human animal enigyrossed iy d
in eating and in making it impossible
for any one else to eat. Any spot upon
a table-cloth should be covered directly
by a clean napkin; if claret is spilled,
the spot should be thickly covered with
salt before the napkin is laid upon it;
tea and coffee stains can be partly or
wholly washed out and the cloth pressed
before another meal; small spots can be
rubbed out with sponge of soft cloth
dipped in warm water, a plate or platter
being put under the cloth to raise it from
the table.
Usually, in ordinary family service,
the same napkins are laid for all three
meals, but the dinner napkin proper is
larger than those used for breakfast or
luncheon, and colored napkin is some
times used with fruit. When there is
plenty of table-linen and dishes, the
regulation way is to lay small fancy
dolly on the dessert plate, set on it the
fnger-bowl, one fourth filled with wa
ter, and lay the dessert silver by the side
of the bowl; the fruit napkin is placed
on the bowl; the plate being placed up
on the table by the servant after the
crumbs are brushed off, the person served
lays the silver and napkin off the plate,
and places the fnger-bowl, with the
dolly under it, within easy reach of the
left hand; the dinner napkin remains
upon the knee, the fruit napkin being
used for the lips and fingers when fruit
is served which might stain the white
napkin; at the close of the dinner the
tips ofthe fingers are dipped in the bowl,
and the lips wiped with corner of the
white napkin dipped in the water, un-
less small glass containing water is set
within the bowl; then the lips are
moistened with this, and lightly wiped
with the white napkin. A guest lays
the napkins loosely at the left hand
when done using them; but at the fam
lily table they are sometimes folded in
napkin rings. 1t may be remarked in
connection with colored fruit napkins
that while they are cheap enough to per.
nit fresh supply when they are faded
by washing, the cheap colored table
cloths are apt to fade long before they
are worn out; it is therefore better econ
omy to use white cloths, unless colored
ones can be afforded which are dyed
with fast colors.
A large cupful of salt dissolved in the
water in which colored linen is washed
will tend to preserve the color; an OK
gall and two cupfuls of salt, used at the
first large washing, will generally set the
dye in colored linens, care being taken
to rinse them thoroughly. In regard to
the use of napkins by the waitress in the
service of the table-a large fresh nap
kin should be carried for purpose Of
lifting hot dishes, holding water carafes
and claret flagons, and to cover the hand
where it comes in contact with the plates.
A napkin is also folded about bottles
containing iced wine when it is poured
by attendants.
These napkins generally replace the
white gloves, the wearing of which used
to be ridiculed by some who did not
comprehend that gloves were worn for
the comfort of fastidious diners.
When any entertainment is attempted
there should always be reserve supply
of fresh napkins; and if there is not
abundance of glass and silver, there
should be appliances at hand near the
dining-room for washing and drying
them quickly. A little washing-soda in
the water in which the silver is washed
quickly removes all odor of food.
If possible, in laying the table, put
on at first the large and small spoons,
an extra fork on the left, and on the
right two knives, generally a silver and
steel one, or large and small silver
knife, the latter for butter, which is gen.